Wilted Arugula and Portobello Mushrooms

asian european greek korean mediterranean middle eastern region soup spicy bitter savory umami medium medium

Prep

18 min

Cook

55 min

Total

73 min

Ingredients (9)

1 tablespoon olive oil g

½ small onion, chopped g

2 cloves garlic, minced g

1 portobello mushroom cap, chopped g

⅛ teaspoon red pepper flakes, or to taste g

¼ cup dry sherry g

¼ cup chicken broth g

4 cups arugula leaves g

⅛ teaspoon ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in chopped mushroom and pepper flakes; cook until mushroom is coated with oil and begins to soften.

Add sherry and chicken broth; simmer until liquids reduce by half. Add arugula; cook until wilted, about 1 minute. Season with black pepper. Serve immediately.